Gone So Long

Rhubarb Coconut Ginger Float


I’ve been thinking about this float for a MONTH. A whole month. Waiting until I was done the freelance projects I was working on, day dreaming about it, “will it be as pretty as I’m picturing?’ “will the flavours make sense without overpowering eachother?”, and I can safely say… Yes! It IS as pretty, it IS as delicious. And if this sounds like I’m tooting my own horn – YOU WIN! I am. Because it’s that tasty and because ice cream floats hold a soft place in my heart.

Rhubarb Coconut Ginger Float

My dad has always made a MEAN coke or root beer float and as a child, even now, it seemed like a thing of magic to me. That sweet, gaseous foam, velvety soft ice cream and cream-soaked soda.  It’s one of my favourite treats and I always picture my dad, child-like grin painted accross his face, ready to dive in, whenever I eat one. So in honor of Fathers Day, and in case I don’t get back in here before then, this one is for my pops. The man who taught me to eat well and eat everything, work hard, be polite, and do everything with a pinch (or fist-full) of sarcasm. Love you, D-Money.

Rhubarb Coconut Ginger Float

Rhubarb-Ginger Coconut Floats
serves 4

I used a vegan ice cream here because I wanted something as pure as possible. Coconut Bliss’ Naked Coconut is as pure as can be; seven ingredients, dairy-free, gluten-free, sugar-free. I highly recommend this if you can’t find a local equivelant. [disclaimer: this is not a sponsored post – I just love this ice cream]


2 bottles high quality ginger beer (we love Nickelbrook Ginger Beer)
1 pint Coconut Ice Cream
1 cup Rhubarb-Ginger Syrup (recipe follows)
In the bottom of 4 tall, slim glasses spoon a few tbsp of coconut ice cream. Top with a bit of rhubarb-syrup and a 1/2 bottle of ginger beer. Repeat in each glass and then do one more layer of each item, finishing with a drizzle of syrup.

Rhubarb-Ginger Syrup
makes 1 – 1 1/2 cups

5 cups rhubarb
1 1/2 cup sugar
2 cups water
few coins gingerPlace all ingredients in a sauce pot and bring to a gentle simmer. Let cook for 20 minutes or until rhubarb is extremely soft. Place a fine-mesh seieve over a bowl and dump contents in. Let sit, pressing gently after it looks like all the liquid has come out, until you have about 1 – 1 1/2 cups syrup. Pour into a clean jar and cool in the fridge until ready to use.

Rhubarb Coconut Ginger Float